Delicious with white rice, cucumber slices and julienne carrot or, for a lighter meal, in crispy lettuce wraps.
timings
Prep time: 10 minutes, plus coating time
Cooking time: 15 minutes
Serves
4
Calories
222 kcal per portion
Ingredients
- 4 pork shoulder steaks (about 500 g), trimmed of visible fat and cut into thin slices
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- 40 g brown sugar
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 teaspoon dark soy sauce
- pinch of red chili flakes
- 1½ teaspoons lemongrass paste
- olive oil spray
- ½ small red onion, thinly sliced
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
To serve
- handful of fresh coriander, finely chopped
- 2 spring onions, sliced
- 1 red chili pepper, sliced
Method
- Place the pork in a bowl. Add the cornstarch and baking soda with 1 tablespoon of water and let stand for 15 minutes.
- Mix the sugar, fish sauce, light and dark soy sauce, chili flakes and lemongrass paste in a separate bowl and add 3 tbsp water.
- Preheat the air fryer to 200 degrees Celsius for 2 minutes.
- Brush the pork with olive oil and place it directly in the basket of the air fryer or use a suitable foil/silicone foil. Add a pinch of black pepper and air fry for 5-6 minutes, until the edges are slightly caramelized. Turn the pork pieces halfway through. Remove and set aside.
- Place the onion, garlic and ginger in the basket of the air fryer. Brush with more olive oil and cook for 2 minutes.
- Stir in the sauce and cook for another 3 minutes, then add the pork and cook for 5 minutes.
- Sprinkle over the coriander, spring onion and red pepper before serving.
Recipe from Slimming Eats, made in the Airfryer, by Siobhan Wightman (Yellow Kite, £20)